Wednesday, October 28, 2009

Most Amazing Ginger Molasses Cookies

Crisp and crinkly on the outside, chewy and soft on the inside. These are the cookies I’ve been seeking to duplicate since the day I discovered them in a tiny (long gone) French bakery cafe in Seattle.

It was one of those perfect spring days with fresh new buds on all the trees, blue skies and a ticklish wind from Elliot Bay. Had there been a musical soundtrack an accordion would be playing. I wore a skirt and boots and a sweater, walking along Western Avenue to Pike Place Market. This was long before the Harbor Steps, before the high rise apartments.

A scent, spicy and sweet flooded the street. Helpless to resist, I followed. I’d never tasted molasses cookies before and that day was a revelation. Layers of flavor; the initial heat from the ginger, followed by plush sweetness of brown sugar and then the dark richness of molasses. It seemed exotic as Morocco as comforting as home. A heady combination.

It took me a long time to find this recipe because I thought I was looking for a molasses cookie when what I really wanted was a ginger cookie. I present to you the Most Amazing Ginger Molasses cookies.

The Most Amazing Ginger Cookie

2 ¼ cups All-purpose flour

1 teaspoon baking soda

1 teaspoon ginger

2 teaspoons ground cinnamon

1 ½ teaspoons ground cloves

½ teaspoon nutmeg

¼ teaspoon kosher salt

1 cup dark brown sugar

¼ cup vegetable oil

1/3 cup butter, softened

1/3 cup molasses

1 egg

3 ounces crystallized ginger, chopped.

granulated sugar for rolling

Preheat oven to 350 degrees. Combine dry ingredients (flour-salt) in a large bowl. Whisk until well mixed.

In the bowl of an electric mixer combine brown sugar and butter, mix well then add the oil and molasses. Mix well then add the egg and mix until well combined. Add the dry ingredients and mix until well combined. Fold in the crystallized ginger.

Scoop mixture and shape into a ball then roll in the granulated sugar. Place on the baking sheet and flatten slightly with your finger. Bake for 10-12 minutes depending on how soft you like the interior. Let cool. These keep well in a sealed jar and taste even better the second day. Enjoy.